Dill Crispbread

March 03, 2017

Dill Crispbread is a hard Scandinavian-style crispbread, healthy and full of taste. Full of Scandinavian taste as rye and dill are important staples in our cooking tradition.

If you don't have a sourdough starter in the fridge, you can substitute it with 10 g fresh yeast, 100 g lukewarm water and 50 g rye flour.

18 pcs.

2 dl (200 g) sourdough starter 
2 dl (100 g) rye flour 
2 dl (200 g) lukewarm water

Mix together the sourdough starter, rye flour and water. Cover with a tea towel and leave at room temperature for 12-14 hours.

0,75 tsp salt 
1 tbsp dried dill
1 dl (60 g) linseeds 
2 dl (100 g) rye flour 

Stir together the sourdough starter mix, salt, dill and linseeds. Add the flour and knead about 2 minutes. 

Turn the dough out onto a parchment paper. Roll out the dough to a thin sheet. Use a patterned rolling pin or poke the surface randomly with a fork. Cut the sheet into squares with a knife or a roller cutter. 

Place the sheet on a baking tray with the help of the paper. Cover with a plastic wrap and let rise about 30 minutes.

Preheat the oven to 225°C. Bake for 10 minutes. Divide to pieces and bake for an additional 5 minutes if the bits doesn't seem to be dry.

Let cool on a wire rack.

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6 kommenttia

  1. What hydration is your 200 gm of starter?

  2. Leonardo, thanks for the recipe. Does the linseed act as a drying agent? I had no linseed or flaxseed and without it the dough felt too wet to knead or work with. So I ended up adding 75 g of bread flour to absorb some of the excess moisture. Perhaps the linseed would have done the same. My results were about 80% rye (instead of 100%) and 75% hydration. Tasty. Sort of a thick, slightly chewy cracker. Next time I will sprinkle some sea salt on the top before baking.

    1. Yes, they are acting as a drying agent. Flours are also slightly different from country to country. But no worries, you can add flour when you work with the dough. Not too much though or you get a hard sheet of bread. Salt is an excellent idea too. I often add it on top of crispbreads.

    2. Thanks. First results were good. Gave some to Scandanavian friends. Encouraged enough to try it again.